Description
Decadent Pecan Pie Lasagna is a rich, layered dessert that combines a buttery graham cracker crust, creamy cheesecake layer, and a luscious homemade pecan pie filling, topped with whipped topping and crunchy pecans. Perfect for holiday gatherings or special occasions, this no-bake dessert with a partially baked crust delivers indulgent flavors and textures in every bite.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons brown sugar
For the cheesecake layer:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
For the pecan pie filling:
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the whipped topping and garnish:
- 2 cups whipped topping
- ¼ cup chopped pecans for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix well until evenly moistened. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Bake the crust for 8 to 10 minutes until set and fragrant. Remove from oven and allow it to cool completely before layering.
- Make the cheesecake layer: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped topping until well combined. Spread this cheesecake mixture evenly over the cooled crust. Place the dish in the refrigerator to chill while you prepare the pecan pie filling.
- Cook the pecan pie filling: In a saucepan over medium heat, combine brown sugar, light corn syrup, unsalted butter, and salt. Stir frequently until the butter melts and the mixture is smooth. Remove from heat and slowly whisk in the lightly beaten eggs to temper them, stirring continuously. Return the pan to low heat and cook gently for 4 to 5 minutes, stirring constantly, until the mixture thickens slightly without boiling. Remove from heat and stir in the chopped pecans and vanilla extract. Allow the filling to cool to room temperature.
- Assemble the layers: Pour the cooled pecan pie filling over the chilled cheesecake layer in the baking dish, spreading it evenly. Then, top the filling with the remaining 2 cups of whipped topping, smoothing it out. Sprinkle the reserved ¼ cup chopped pecans over the top as garnish.
- Chill and serve: Refrigerate the assembled pecan pie lasagna for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld. When ready, slice into 12 servings and serve chilled for a decadent, creamy dessert experience.
Notes
- For a shortcut, use pre-made pecan pie filling, but homemade filling offers the best texture and rich flavor.
- Add a layer of chocolate ganache under the cheesecake layer for an extra indulgent twist.
- Ensure the crust is fully cooled before adding the cheesecake layer to prevent melting or sogginess.
- Chilling overnight enhances the flavor and makes slicing cleaner and easier.
